Description
A comforting and creamy pinto bean soup inspired by Mexican flavors, perfect for busy weeknights.
Ingredients
Scale
- 2 cans pinto beans, rinsed and drained
- 1 can fire-roasted tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the onion and garlic over medium heat until they become translucent and fragrant.
- Add the chopped bell pepper and cook for another 2-3 minutes.
- Stir in the pinto beans, fire-roasted tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a gentle boil, then reduce the heat and let it simmer for 20-30 minutes.
- Optionally, use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with fresh cilantro.
Notes
This soup tastes even better the next day! Feel free to make it ahead of time and store it in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg